16 lbs. (7.2 kg) Pils malt or Pale malt
9 oz. (250 g) Brown candi sugar
0.5 oz. (15 g) Saaz hops (60 min. boiling)
0.5 oz. (15 g) Saaz hops (30 min. aroma)
1 oz. (30 g) Hallertauer (finish 10 min.)
0.5 oz. (15 g) Coriander seeds (finish 10 min.)
pre-heat at 140F (60C), put the malt, mash for 15 min. at 136F (58C),
raise to 150F (65C) for 15-20 min, raise to 158F (70C) for 15 min.
Boil the wort, add the candi sugar and the boiling hops for 60 min.
Add the aroma hops after 30 min. and add the finish hops and the
coriander seeds for the last 10 min. Cool the wort and pitch the yeast.
1 week open fermenter, 2 weeks closed fermentation, prime, bottle and
age for 2 weeks. Drink, taste and enjoy ur beer.